Cold Brewed Hawaiian Hazelnut & Coconut Milk Iced Coffee

COLD BREWED HAWAIIAN HAZELNUT & COCONUT MILK ICED COFFEE

Plan ahead when making cold brew coffee, you don’t get to enjoy until the next day.

FOR THE COFFEE

1. 1 cup coarse ground Hawaiian Hazelnut coffee beans
2. 4 cups cold water

FOR THE SWEETENED CONDENSED COCONUT MILK

1. 1 (14 ounce) can, full fat coconut milk
2. 1/4 cup Stonewall Maine Maple Syrup

FOR THE COFFEE

1. Place the ground coffee in large glass container / jug and pour the cold water over top.
2. Stir to make sure all the grounds are saturated
3. Place in fridge for 12-24 hours to brew.
4. When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
5. Store in the refrigerator for up to 2 weeks.
6. Serve over ice with sweetened condensed coconut milk

FOR THE SWEETENED CONDENSED COCONUT MILK

1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
3. Pour into container and store in fridge

FOR THE SWEETENED CONDENSED COCONUT MILK

1. 1 (14 ounce) can, full fat coconut milk
2. 1/4 cup Stonewall Maine Maple Syrup

FOR THE COFFEE

1. Place the ground coffee in large glass container / jug and pour the cold water over top.
2. Stir to make sure all the grounds are saturated
3. Place in fridge for 12-24 hours to brew.
4. When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
5. Store in the refrigerator for up to 2 weeks.
6. Serve over ice with sweetened condensed coconut milk

FOR THE SWEETENED CONDENSED COCONUT MILK

1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
3. Pour into container and store in fridge

FOR THE SWEETENED CONDENSED COCONUT MILK

1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
3. Pour into container and store in fridge

recipe source